Instructions

Combine all of the ingredients, reserving one lime for later, in a 5- or 6-quart slow cooker.

Cook on low for 6-8 hours or on high for 3 1/2 to 4 hours.

Remove the chicken, shred with two forks then stir it back into the sauce. (It will seem like a lot of sauce but the chicken soaks up almost all of it.)

Squeeze the juice of the remaining lime over the chicken and stir to combine. Season to taste with salt and pepper.

Serve over brown rice and top with Monterey Jack cheese, cilantro and avocado slices. (Or use for tacos or enchiladas.)

Recipe Notes

This recipe makes a lot! It freezes great - I just pop the extra shredded chicken and some juice from the slow cooker into a labeled Ziploc freezer bag. You can use the extras for tacos and enchiladas, burritos or even with a salad. Of course, you can easily halve the recipe, too, if you prefer.

Nutrition Facts

Serving Size

Amount Per Serving

As Served

Calories321kcalCalories from fat 94

% Daily Value

Total Fat10g

15%

Saturated Fat2g

10%

Transfat0g

Cholesterol132mg

44%

Sodium488mg

20%

Carbohydrate8g

3%

Dietary Fiber2g

8%

Sugars3g

Protein42g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: